Slow-Braised Lamb Shoulder

The Story

There's something about a slow braise that just feels right on a Sunday afternoon. You get it going around lunchtime, and by the time the sun's setting and everyone's hanging around the verandah, the whole house smells incredible. This lamb shoulder is the kind of dish that brings people together — you can't rush it, and that's exactly the point.

The lamb falls apart at the touch of a fork, the vegetables turn sweet and soft, and that rich, winey sauce is made for mopping up with crusty bread. It's proper winter-into-spring cooking, though we've been known to fire it up on cooler summer evenings too. Pair it with a good red and let the conversation flow.

Ingredients

• 2kg lamb shoulder, bone-in
• 4 cloves garlic, sliced
• 4 sprigs fresh rosemary
• 2 large onions, quartered
• 3 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 400ml red wine
• 400g tinned tomatoes
• 500ml beef or lamb stock
• 2 bay leaves
• Olive oil
• Salt and pepper

Instructions

1. Preheat your oven to 160°C. Pat the lamb shoulder dry and season generously with salt and pepper all over.
2. Heat a good glug of olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Sear the lamb on all sides until deeply golden — don't rush this, it builds flavour.
3. Remove the lamb and set aside. In the same pot, add the onions, carrots, and celery. Cook for 5-6 minutes until softened and starting to caramelise.
4. Add the garlic and rosemary, cook for another minute until fragrant, then pour in the red wine. Let it bubble away for a couple of minutes to burn off the alcohol.
5. Stir in the tinned tomatoes, stock, and bay leaves. Return the lamb to the pot, nestling it into the vegetables. The liquid should come about halfway up the lamb.
6. Cover with a tight-fitting lid and transfer to the oven. Braise for 3 to 3.5 hours, turning the lamb every hour or so, until the meat is meltingly tender.
7. Remove the lamb carefully — it'll be falling apart — and place on a serving platter. Tent with foil to keep warm.
8. Skim any excess fat from the sauce, then simmer on the stove for 10 minutes to thicken slightly. Taste and adjust seasoning.
9. Serve the lamb with the vegetables and sauce spooned over. Perfect with mashed potatoes, polenta, or just good bread to soak up every drop.

Nutrition Information

Per serving: